Pumpkin Dump Cake

Anita Hoffman


Spiced pumpkin filling is put in a pan, and then topped with cake mix and pecans. Easy to make and a great fall dessert. Yummy!
Photo adapted from Kenword.


★★★★★ 2 votes

10 Min
1 Hr


  • 1 can(s)
    29 ounce pumpkin
  • 3
  • 1/2 c
    brown sugar, firmly packed
  • 1/2 c
    white sugar or 1 cup sugar and no brown sugar
  • 1 can(s)
    12 ounce evaporated milk
  • 1 tsp
  • 1/2 tsp
  • 1 pkg
    spice cake mix or yellow cake mix
  • 1-1/2 c
    chopped pecans
  • 1 c
    butter, melted
  • 1/2 tsp
    ginger (optional) if using yellow cake mix
  • 1/4 tsp
    cloves (optional) if using yellow cake mix

How to Make Pumpkin Dump Cake


  1. In a large bowl, combine pumpkin, eggs, brown sugar, white sugar and evaporated milk. Stir in cinnamon, ginger, cloves and salt.
  2. Pour into a greased 9 X 13 inch pan.
  3. Sprinkle dry cake mix evenly over the pumpkin filling.
  4. Drizzle melted butter over everything, making sure all the dry cake mix is covered.
  5. Sprinkle pecans over everything.
  6. Bake at 350 degrees for 50-60 minutes. Cool on wire rack.
    Serve with whipped cream or ice cream.

Printable Recipe Card

About Pumpkin Dump Cake

Course/Dish: Other Desserts
Main Ingredient: Vegetable
Regional Style: American

Show 7 Comments & Reviews

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